Recent content by Chirobrewer

I just called General Air Services in Fort Collins, CO. I asked them if I should be getting a 'food-grade' CO2 and he said that is not really how it works, considering all the companies they supply use the exact same CO2. For example, he said they supply all of the Jax Sporting Goods stores AND...

I agree with bigplunkett on Dry Hopping towards the end of ferm to encourage hop compound biotransformation and haze formation. Did you end up brewing this yet? What yeast did you go with? London Ale III? Yeast Bay Vermont Ale? Hopefully not a sample from the bottom of a Heady Topper lol

I think you should bitter with the columbus, and use the other three together as late hop additions between 10 min and FO. And maybe go buy a little bit of Citra or Galaxy :)

Sounds good, I'm in, and thanks for the great deal on the corny kegs, just bought 3 for ~$104 with free shipping.

If I were to ferment in a 5 gal corny, and naturally carbonate, would a counter pressure bottle filler work using the natural fermentation CO2 pressure or does that require additional gas? I've never tried any of what you guys have done in this thread, just playing around with ideas.

That's what initially intrigued me when I read the study. The general consensus (including AJ's, whose opinion I trust and value) is that the proposed correlation of lower sulfate leads to better hop flavor is weak due to a few extreme outliers, and that the editors of the study should have done...

How could I apply some of these techniques with BIAB? I can't conceptualize how to reduce the ppm of o2 pre-mash since I can't underlet the mash with my BIAB setup. Should I condition the grains before mash with a spray bottle solution of h2o/SMB and then add to the BrewBag, then slowly lower...

Very interesting, I read a lot of this thread and was wondering if it would have the same effect on an IPA as a Helles, since I figured the massive amount of hops would disguise any subtle malt flavor increase from this method. Guess I didn't read far enough into that 98 page thread! Do I really...

I guess I was referring to the setup that I currently use and that many other bottle primers use, in which I do not have a spigot at the bottom of my primary bucket fermenter because I rack off of the yeast and hops into a bottling bucket. I can see how that was confusing, probably shouldn't...

Thanks for the disclaimer and not being a d*ck about it, but if it's what you have experienced in terms of what needs to be done to increase flavor and quality, I'm all ears. I moved from San Diego to CO last December and my dual tap tower kegerator didn't make the trip. :( Soooo when I have the...

#1 Could you elaborate further? I do my best with what I have in my system to eliminate oxygen pickup at any given moment except right before pitching. That entails not using a secondary (if I want to harvest yeast I do it from the starter or crop the top at high krausen), not opening the...

Thanks for all of the great responses everybody! I have step mashed before and when I stopped and went back to single infusion, I didn't notice too much of a difference and decided it was less of a PITA for the same end result. I'm having trouble getting the juicy hop presence to really pop, and...

OG was 1.068, and I BIAB with one of those custom voile BrewBags hooked up to a pulley system to a 12 gal aluminum stockpot, mash for 75 with grain crush finer than usual (cause I can)

I'm glad you mentioned 'thin' because I've noticed my recent IPAs with 100-150 ppm of SO4 (with a high SO4/Cl ratio) seem just a tad thin/watery to me, even though FG was 1.013, mashed at 152, and have Munich and/or Vienna and/or Wheat along with Carapils for body, and the flavor is there

Ok, so I have read the sticky Sulfate to Chloride Ratio that covered how perceived bitterness increases when there is a higher SO4:Cl ratio. I recently was reading about the hop stand technique and came across the MBAA article Maximizing Hop Aroma and Flavor Through Process Variables that...